I haven't had much time to do any smoking. And I have slept since my last smoke. (that's my excuse i use for being forgetful) So I'm asking a basic question. When I smoke with my air intake closed (I don't have a damper on my smoke stack), I get heat, but not much smoke. Should I open my air intake to allow more air in which will keep the volume cooler but allow the heating element to get hotter which in turn makes more smoke? Any rule of thumb? Thanks

A name of the smoker and a pic would help.... Air flow is critical to a quality tasting smoked product.. A thick concentration of smoke can produce nasty tasting food.... thin wispy blue smoke will produce excellent flavor.... some flavor woods are strong flavor, some are light.... depending on the food being smoked, I will use 30 minutes of mesquite up to several hours of pitmasters choice pellets..... it is a learning curve you have to develop depending on personal tastes........

Thanks Dave & Gary. I just putit on casters for easy moving. And I just lathered up some pork rubs with mustard and some of Billbo's rub. i have some of his sauce in the freezer ready to apply just before the table.

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.